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Rice Rissoles

3 ounces of rice 2 ounces grated horse-radish 1/2 teaspoon mustard 3 tablespoons of cream 1/2 a pint of milk Juice of 1/4 lemon Pepper and salt Cook the rice in the milk for forty-five minutes, and add the grated horse-radish. Mix the mustard with the cream and seasoning; add all together, and mix well, and form into rissoles. Roll in rusk crumbs, and fry in boiling oil till a golden brown. Serve with brown gravy.